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Read the following passage and mark the letter A, B, C or D on your answer sheet to indicate the correct answer to each of the questions The Native American peoples of the north Pacific Coast created a highly complex maritime culture as they invented modes of production unique to their special environment. In addition to their sophisticated technical culture, they also attained one of the most complex social organizations of any nonagricultural people in the world. In a division of labor similar to that of the hunting peoples in the interior and among foraging peoples throughout the world, the men did most of the fishing, and the women processed the catch. Women also specialized in the gathering of the abundant shellfish that lived closer to shore. They collected oysters, crabs, sea urchins, mussels, abalone, and clams, which they could gather while remaining close to their children. The maritime life harvested by the women not only provided food, but also supplied more of the raw materials for making tools than did fish gathered by the men. Of particular importance for the native tool than did the fish gathered by the men. Of particular made from the larger mussel shells, and a variety of cutting edges that could be made from other marine shells. The women used their tools to process all of the fish and marine mammals brought in by the men. They cleaned the fish, and dried vast quantities of them for the winter. They sun-dried fish when practical, but in the rainy climate of the coastal area they also used smokehouses to preserve tons of fish and other seafood annually. Each product had its own peculiar characteristics that demanded a particular way of cutting or drying the meat, and each task required its own cutting blades and other utensils. After drying the fish, the women pounded some of them into fish meal, which was an easily transported food used in soups, stews, or other dishes to provide protein and thickening in the absence of fresh fish or while on long trips. The women also made a cheese-like substance from a mixture of fish and roe by aging it in storehouses or by burying it in wooden boxes or pits lined with rocks and tree leaves.All of following are true of the cheese-like substance mentioned in paragraph 4 EXCEPT that it was___________.

Xem chi tiết 383 lượt xem 5 năm trước

Read the following passage and mark the letter A, B, C or D on your answer sheet to indicate the correct answer to each of the questions The Native American peoples of the north Pacific Coast created a highly complex maritime culture as they invented modes of production unique to their special environment. In addition to their sophisticated technical culture, they also attained one of the most complex social organizations of any nonagricultural people in the world. In a division of labor similar to that of the hunting peoples in the interior and among foraging peoples throughout the world, the men did most of the fishing, and the women processed the catch. Women also specialized in the gathering of the abundant shellfish that lived closer to shore. They collected oysters, crabs, sea urchins, mussels, abalone, and clams, which they could gather while remaining close to their children. The maritime life harvested by the women not only provided food, but also supplied more of the raw materials for making tools than did fish gathered by the men. Of particular importance for the native tool than did the fish gathered by the men. Of particular made from the larger mussel shells, and a variety of cutting edges that could be made from other marine shells. The women used their tools to process all of the fish and marine mammals brought in by the men. They cleaned the fish, and dried vast quantities of them for the winter. They sun-dried fish when practical, but in the rainy climate of the coastal area they also used smokehouses to preserve tons of fish and other seafood annually. Each product had its own peculiar characteristics that demanded a particular way of cutting or drying the meat, and each task required its own cutting blades and other utensils. After drying the fish, the women pounded some of them into fish meal, which was an easily transported food used in soups, stews, or other dishes to provide protein and thickening in the absence of fresh fish or while on long trips. The women also made a cheese-like substance from a mixture of fish and roe by aging it in storehouses or by burying it in wooden boxes or pits lined with rocks and tree leaves.The Native Americans of the north Pacific Coast used smokehouses in order to ___________.

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Read the following passage and mark the letter A, B, C or D on your answer sheet to indicate the correct answer to each of the questions The Native American peoples of the north Pacific Coast created a highly complex maritime culture as they invented modes of production unique to their special environment. In addition to their sophisticated technical culture, they also attained one of the most complex social organizations of any nonagricultural people in the world. In a division of labor similar to that of the hunting peoples in the interior and among foraging peoples throughout the world, the men did most of the fishing, and the women processed the catch. Women also specialized in the gathering of the abundant shellfish that lived closer to shore. They collected oysters, crabs, sea urchins, mussels, abalone, and clams, which they could gather while remaining close to their children. The maritime life harvested by the women not only provided food, but also supplied more of the raw materials for making tools than did fish gathered by the men. Of particular importance for the native tool than did the fish gathered by the men. Of particular made from the larger mussel shells, and a variety of cutting edges that could be made from other marine shells. The women used their tools to process all of the fish and marine mammals brought in by the men. They cleaned the fish, and dried vast quantities of them for the winter. They sun-dried fish when practical, but in the rainy climate of the coastal area they also used smokehouses to preserve tons of fish and other seafood annually. Each product had its own peculiar characteristics that demanded a particular way of cutting or drying the meat, and each task required its own cutting blades and other utensils. After drying the fish, the women pounded some of them into fish meal, which was an easily transported food used in soups, stews, or other dishes to provide protein and thickening in the absence of fresh fish or while on long trips. The women also made a cheese-like substance from a mixture of fish and roe by aging it in storehouses or by burying it in wooden boxes or pits lined with rocks and tree leaves.The word “They” in line 16 refers to ___________.

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Read the following passage and mark the letter A, B, C or D on your answer sheet to indicate the correct answer to each of the questions The Native American peoples of the north Pacific Coast created a highly complex maritime culture as they invented modes of production unique to their special environment. In addition to their sophisticated technical culture, they also attained one of the most complex social organizations of any nonagricultural people in the world. In a division of labor similar to that of the hunting peoples in the interior and among foraging peoples throughout the world, the men did most of the fishing, and the women processed the catch. Women also specialized in the gathering of the abundant shellfish that lived closer to shore. They collected oysters, crabs, sea urchins, mussels, abalone, and clams, which they could gather while remaining close to their children. The maritime life harvested by the women not only provided food, but also supplied more of the raw materials for making tools than did fish gathered by the men. Of particular importance for the native tool than did the fish gathered by the men. Of particular made from the larger mussel shells, and a variety of cutting edges that could be made from other marine shells. The women used their tools to process all of the fish and marine mammals brought in by the men. They cleaned the fish, and dried vast quantities of them for the winter. They sun-dried fish when practical, but in the rainy climate of the coastal area they also used smokehouses to preserve tons of fish and other seafood annually. Each product had its own peculiar characteristics that demanded a particular way of cutting or drying the meat, and each task required its own cutting blades and other utensils. After drying the fish, the women pounded some of them into fish meal, which was an easily transported food used in soups, stews, or other dishes to provide protein and thickening in the absence of fresh fish or while on long trips. The women also made a cheese-like substance from a mixture of fish and roe by aging it in storehouses or by burying it in wooden boxes or pits lined with rocks and tree leaves.All of the following are true of the north Pacific coast women EXCEPT that they

Xem chi tiết 1.9 K lượt xem 5 năm trước

Read the following passage and mark the letter A, B, C or D on your answer sheet to indicate the correct answer to each of the questions The Native American peoples of the north Pacific Coast created a highly complex maritime culture as they invented modes of production unique to their special environment. In addition to their sophisticated technical culture, they also attained one of the most complex social organizations of any nonagricultural people in the world. In a division of labor similar to that of the hunting peoples in the interior and among foraging peoples throughout the world, the men did most of the fishing, and the women processed the catch. Women also specialized in the gathering of the abundant shellfish that lived closer to shore. They collected oysters, crabs, sea urchins, mussels, abalone, and clams, which they could gather while remaining close to their children. The maritime life harvested by the women not only provided food, but also supplied more of the raw materials for making tools than did fish gathered by the men. Of particular importance for the native tool than did the fish gathered by the men. Of particular made from the larger mussel shells, and a variety of cutting edges that could be made from other marine shells. The women used their tools to process all of the fish and marine mammals brought in by the men. They cleaned the fish, and dried vast quantities of them for the winter. They sun-dried fish when practical, but in the rainy climate of the coastal area they also used smokehouses to preserve tons of fish and other seafood annually. Each product had its own peculiar characteristics that demanded a particular way of cutting or drying the meat, and each task required its own cutting blades and other utensils. After drying the fish, the women pounded some of them into fish meal, which was an easily transported food used in soups, stews, or other dishes to provide protein and thickening in the absence of fresh fish or while on long trips. The women also made a cheese-like substance from a mixture of fish and roe by aging it in storehouses or by burying it in wooden boxes or pits lined with rocks and tree leaves.According to the passage, what is true of the “division of labor” mentioned in line 5?

Xem chi tiết 1.2 K lượt xem 5 năm trước

Read the following passage and mark the letter A, B, C or D on your answer sheet to indicate the correct answer to each of the questions The Native American peoples of the north Pacific Coast created a highly complex maritime culture as they invented modes of production unique to their special environment. In addition to their sophisticated technical culture, they also attained one of the most complex social organizations of any nonagricultural people in the world. In a division of labor similar to that of the hunting peoples in the interior and among foraging peoples throughout the world, the men did most of the fishing, and the women processed the catch. Women also specialized in the gathering of the abundant shellfish that lived closer to shore. They collected oysters, crabs, sea urchins, mussels, abalone, and clams, which they could gather while remaining close to their children. The maritime life harvested by the women not only provided food, but also supplied more of the raw materials for making tools than did fish gathered by the men. Of particular importance for the native tool than did the fish gathered by the men. Of particular made from the larger mussel shells, and a variety of cutting edges that could be made from other marine shells. The women used their tools to process all of the fish and marine mammals brought in by the men. They cleaned the fish, and dried vast quantities of them for the winter. They sun-dried fish when practical, but in the rainy climate of the coastal area they also used smokehouses to preserve tons of fish and other seafood annually. Each product had its own peculiar characteristics that demanded a particular way of cutting or drying the meat, and each task required its own cutting blades and other utensils. After drying the fish, the women pounded some of them into fish meal, which was an easily transported food used in soups, stews, or other dishes to provide protein and thickening in the absence of fresh fish or while on long trips. The women also made a cheese-like substance from a mixture of fish and roe by aging it in storehouses or by burying it in wooden boxes or pits lined with rocks and tree leaves.It can be inferred from paragraph 1 that the social organization of many agricultural peoples is ___________.

Xem chi tiết 1.8 K lượt xem 5 năm trước

Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the questions.           On the fourth Thursday in November, in houses around the United States, families get together for a feast, or a large meal. Almost all families eat turkey and cranberry sauce for this meal, and have pumpkin pie for dessert. This feast is part of a very special day, the holiday of Thanksgiving.         In 1620 the Pilgrims made a difficult trip across the ocean from England. They landed in what is now Massachusetts. In England the Pilgrims had not been allowed to freely practice their religion. So they went to the New World in search of religious freedom.        The Pilgrims' first winter was very hard. Almost half the group died of cold, hunger and disease. But the Indians of Massachusetts taught the Pilgrims to plant corn, to hunt and to fish. When the next fall came, the Pilgrims had plenty of food. They were thankful to God and the Indians and had a feast to give thanks. They invited the Indians to join them. This was the first Thanksgiving.        Thanksgiving became a national holiday many years later because of the effort of a woman named Sarah Hale. For forty years Sarah Hale wrote to each president and asked for a holiday of Thanksgiving. At last she was successful. In 1863 President Lincoln declared Thanksgiving a holiday.         How much is Thanksgiving today like the Pilgrims’ Thanksgiving? In many ways they are different. For example, historians think that the Pilgrims ate deer, not turkey. The idea of Thanksgiving, though, is very much the same: Thanksgiving is a day on which we celebrate and give thanks.The word “they” in paragraph 3 refer to ______.

Xem chi tiết 4 K lượt xem 5 năm trước

Read the following passage and mark the letter A, B, C or D on your answer sheet to indicate the correct answer to each of the questions The Native American peoples of the north Pacific Coast created a highly complex maritime culture as they invented modes of production unique to their special environment. In addition to their sophisticated technical culture, they also attained one of the most complex social organizations of any nonagricultural people in the world. In a division of labor similar to that of the hunting peoples in the interior and among foraging peoples throughout the world, the men did most of the fishing, and the women processed the catch. Women also specialized in the gathering of the abundant shellfish that lived closer to shore. They collected oysters, crabs, sea urchins, mussels, abalone, and clams, which they could gather while remaining close to their children. The maritime life harvested by the women not only provided food, but also supplied more of the raw materials for making tools than did fish gathered by the men. Of particular importance for the native tool than did the fish gathered by the men. Of particular made from the larger mussel shells, and a variety of cutting edges that could be made from other marine shells. The women used their tools to process all of the fish and marine mammals brought in by the men. They cleaned the fish, and dried vast quantities of them for the winter. They sun-dried fish when practical, but in the rainy climate of the coastal area they also used smokehouses to preserve tons of fish and other seafood annually. Each product had its own peculiar characteristics that demanded a particular way of cutting or drying the meat, and each task required its own cutting blades and other utensils. After drying the fish, the women pounded some of them into fish meal, which was an easily transported food used in soups, stews, or other dishes to provide protein and thickening in the absence of fresh fish or while on long trips. The women also made a cheese-like substance from a mixture of fish and roe by aging it in storehouses or by burying it in wooden boxes or pits lined with rocks and tree leaves.The word “attained” in line 3 is closest in meaning to ___________.

Xem chi tiết 1.1 K lượt xem 5 năm trước

Read the following passage and mark the letter A, B, C or D on your answer sheet to indicate the correct answer to each of the questions The Native American peoples of the north Pacific Coast created a highly complex maritime culture as they invented modes of production unique to their special environment. In addition to their sophisticated technical culture, they also attained one of the most complex social organizations of any nonagricultural people in the world. In a division of labor similar to that of the hunting peoples in the interior and among foraging peoples throughout the world, the men did most of the fishing, and the women processed the catch. Women also specialized in the gathering of the abundant shellfish that lived closer to shore. They collected oysters, crabs, sea urchins, mussels, abalone, and clams, which they could gather while remaining close to their children. The maritime life harvested by the women not only provided food, but also supplied more of the raw materials for making tools than did fish gathered by the men. Of particular importance for the native tool than did the fish gathered by the men. Of particular made from the larger mussel shells, and a variety of cutting edges that could be made from other marine shells. The women used their tools to process all of the fish and marine mammals brought in by the men. They cleaned the fish, and dried vast quantities of them for the winter. They sun-dried fish when practical, but in the rainy climate of the coastal area they also used smokehouses to preserve tons of fish and other seafood annually. Each product had its own peculiar characteristics that demanded a particular way of cutting or drying the meat, and each task required its own cutting blades and other utensils. After drying the fish, the women pounded some of them into fish meal, which was an easily transported food used in soups, stews, or other dishes to provide protein and thickening in the absence of fresh fish or while on long trips. The women also made a cheese-like substance from a mixture of fish and roe by aging it in storehouses or by burying it in wooden boxes or pits lined with rocks and tree leaves.Which aspect of the lives of the Native Americans of the north Pacific Coast does the passage mainly discuss?

Xem chi tiết 493 lượt xem 5 năm trước

Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the questions.           On the fourth Thursday in November, in houses around the United States, families get together for a feast, or a large meal. Almost all families eat turkey and cranberry sauce for this meal, and have pumpkin pie for dessert. This feast is part of a very special day, the holiday of Thanksgiving.         In 1620 the Pilgrims made a difficult trip across the ocean from England. They landed in what is now Massachusetts. In England the Pilgrims had not been allowed to freely practice their religion. So they went to the New World in search of religious freedom.        The Pilgrims' first winter was very hard. Almost half the group died of cold, hunger and disease. But the Indians of Massachusetts taught the Pilgrims to plant corn, to hunt and to fish. When the next fall came, the Pilgrims had plenty of food. They were thankful to God and the Indians and had a feast to give thanks. They invited the Indians to join them. This was the first Thanksgiving.        Thanksgiving became a national holiday many years later because of the effort of a woman named Sarah Hale. For forty years Sarah Hale wrote to each president and asked for a holiday of Thanksgiving. At last she was successful. In 1863 President Lincoln declared Thanksgiving a holiday.         How much is Thanksgiving today like the Pilgrims’ Thanksgiving? In many ways they are different. For example, historians think that the Pilgrims ate deer, not turkey. The idea of Thanksgiving, though, is very much the same: Thanksgiving is a day on which we celebrate and give thanks.Which of the following is NOT true about Thanksgiving?

Xem chi tiết 874 lượt xem 5 năm trước

Read the following passage and choose the letter A, B, C or D to answer the comprehension questions Are organically grown foods the best food choices? The advantages claimed for such foods over conventionally grown and marketed food products are now being debated. Advocates of organic foods - a term whose meaning varies greatly - frequently proclaim that such products are safer and more nutritious than others. The growing interest of consumers in the safety and nutritional quality of the typical North American diet is a welcome development. However, much of this interest has been sparked by sweeping claims that the food supply is unsafe or inadequate in meeting nutritional needs. Although most of these claims are not supported by scientific evidence, the preponderance of written material advancing such claims makes it difficult for the general public to separate fact from fiction. As a result, claims that eating a diet consisting entirely of organically grown foods prevents or cures disease or provides other benefits to health have become widely publicized and form the basis for folklore. Almost daily the public is besieged by claims for “no-aging” diets, new vitamins, and other wonder foods. There are numerous unsubstantiated reports that natural vitamins are superior to synthetic ones, that fertilized eggs are nutritionally superior to unfertilized eggs, that untreated grains are better than fumigated grains, and the like. One thing that most organically grown food products seem to have in common is that they cost more than conventionally grown foods. But in many cases consumers are misled if they believe organic foods can maintain health and provide better nutritional quality than conventionally grown foods. So there is real cause for concern if consumers, particularly those with limited incomes, distrust the regular food supply and buy only expensive organic foods instead.What is the author’s attitude toward the claims made by supporters of health foods?

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